Gluten-Free Grilled Teriyaki Chicken
Savor the irresistible flavors of this Gluten-Free Grilled Teriyaki Chicken, a perfect blend of sweet, savory, and smoky notes designed to delight your taste buds. Marinated in a homemade teriyaki sauce made with gluten-free tamari, honey, rice vinegar, and a burst of fresh ginger and garlic, this dish ensures bold, delectable flavor in every bite. Grilling the chicken to tender, juicy perfection adds a delicious charred essence, while finishing touches of sesame seeds and sliced green onions provide a satisfying crunch and burst of freshness. Ready in under an hour (excluding marinating time), this vibrant recipe is an ideal option for healthy weeknight dinners or summer cookouts. Enjoy it as a protein-packed centerpiece alongside rice, grilled vegetables, or fresh greens for a meal that's as wholesome as it is flavorful!
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Recipe Information
Ingredients
- 0.5 cup Gluten-free tamari sauce
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic cloves, minced
- 2 teaspoons Cornstarch
- 2 tablespoons Cold water
- 4 pieces Boneless, skinless chicken breasts
- 1 tablespoon Sesame seeds
- 2 Green onions, sliced
Instructions
In a small saucepan, combine the gluten-free tamari sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Heat over medium heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch with cold water until smooth. Slowly pour the cornstarch mixture into the saucepan while stirring continuously. Reduce the heat to low and let the sauce thicken while you continue to stir, about 2-3 minutes. Remove from heat and let it cool slightly.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the teriyaki sauce over the chicken, ensuring each piece is well coated. Reserve the other half of the sauce for later use. Let the chicken marinate in the refrigerator for at least 30 minutes, preferably 2-3 hours for best results.
Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks.
Baste the chicken with some of the reserved sauce during the last few minutes of grilling to enhance flavor.
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into strips.
Serve the grilled teriyaki chicken hot, drizzled with the remaining reserved sauce. Garnish with sesame seeds and sliced green onions.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7920 mg | 344% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 49.7 g | ||
| Protein | 234.5 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
